Gluten-Free/Low Carb Berry Galette

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Combine the almond flour and salt in a food processor. Pulse 10 times to mix the dry ingredients.
Cut the cold butter into small cubes then add to the dry ingredients. Pulse another 10 times to incorporate the butter.
Sprinkle only 4 tablespoons of water over the mixture, pulse a few times, then check the consistency of the dough. If still crumbly add another tablespoon of water at a time, mixing again until the dough starts to form a ball.
Wrap the ball of dough in plastic wrap and refrigerate 30–45 minutes.
Meanwhile make the filling. Check over the Berries and remove any small stems still attached. Gently toss the berries with one tablespoon of sweetener of choice and set aside until the dough has cooled.
Preheat the oven to 400°F. Prepare a large baking sheet with parchment.
Cut the dough into 6 equal pieces. Roll each piece into approximately a 6-inch circle then place on your baking sheet.
Place about 2 ounces of blueberries on the center of each dough circle then carefully fold up about an inch of dough around the edges.
Sprinkle the lemon zest over the galettes.
Refrigerate the galettes for 15–20 minutes.
Bake for 35–45 minutes or until the filling is bubbling and the pastry is lightly browned.